New year's roll skin(gang chu lu de xin nian xue zuo chun juan pi )

New year's roll skin

Introduction:

"Happy new year to all the gourmets who love delicious food! I went to see my parents last week. My mother made spring rolls. Hi! I haven't made spring rolls for several years. In recent years, almost every family has made spring rolls for Chinese new year, and I use Venetian blinds to make curry spring rolls. As a result, the price of spring roll skin rose year after year. Mom said: now it costs 6 yuan a Jin. After going home, I checked on the Internet two days ago and learned how to do it. I didn't rush to make stuffing. I tried it for the first time to see what the effect was? I remember this time last year, I learned how to make tofu and wine. "

Production steps:

Step 1: 300 grams of GAOJIN powder.

Step 2: mix noodles: add water for several times, first stir into flocs.

Step 3: the best dough to be soft, a bowl of cold water.

Step 4: "dip in water and press": dip your fingers in water and press the dough.

Step 5: dip your fingers in water again.

Step 6: press the dough and repeat until it becomes thinner and more muscular.

Step 7: the next step is to "soak in water to wake up the dough": pour cold and cover the dough with water.

Step 8: wake up for 1 hour.

Step 9: wake up and pour out the water.

Step 10: knead the dough with your hand, grab the dough, and the dough will fall down.

Step 11: smash the dough: hold the dough in the palm of your hand to make it fall.

Step 12: drop the dough into the palm of your hand.

Step 13: drop the dough again.

Step 14: repeatedly drop the dough back and forth until it becomes more and more gluten.

Step 15: after the dough is stiffened, turn the heat down, put the non stick pan on, and start to "wipe" (turn clockwise).

Step 16: immediately "a pull", remember Oh: pot temperature is too high, will make skin together.

Step 17: immediately "dip", dip to more batter. See no wet surface, quickly pick up the spring roll skin with your hand.

Materials required:

GAOJIN powder: 300g

And dough water: 200g

Note: 1. Flour must use high gluten powder. 2. Mix noodles thinly and press with water. 3. Wake up the dough by soaking in water to avoid the dough drying. 4. Palm drop.

Production difficulty: Advanced

Craft: Skills

Production time: several hours

Taste: Original

Chinese PinYin : Gang Chu Lu De Xin Nian Xue Zuo Chun Juan Pi